Beet Hummus

Makes 8 servings


  • 12 oz. red beets, cooked, peeled and diced (1-2 beets)
  • 2/3 cup cooked and drained chickpeas (canned chickpeas are fine)
  • 2 large cloves garlic, peeled and smashed
  • 6 Tbsp. tahini
  • 2 tsp. fine sea salt (more, to taste)
  • 1/4 cup freshly squeezed lemon juice
  • A generous pinch of cayenne pepper or smoked chile powder
  • 1 1/2 Tbsp. pomegranate molasses (sorghum or maple syrup can be substituted)


  1. Combine all ingredients in the bowl of a food processor. Process until smooth. Adjust salt and lemon juice to taste. Eat room temperature or chilled.

Recipe from David Lebovitz's cookbook, My Paris Kitchen.

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